HUBUNGAN LAMA PENYIMPANAN DENGAN JUMLAH BAKTERI COLIFORM SUSU SAPI SIAP MINUM BERDASAR STANDAR NASIONAL INDONESIA : Studi Observasional di Daerah Gunung Pati Semarang

Abstract

Background: Milk should pasteurized so it would be safe for consumption then we should pay attention to its storage. Factors that affect the milk storage are sanitation, temperature, and storage time. Sanitation level affects the milk such as bacterial contamination. Meanwhile, temperature and storage time affect the milk such as multiplication of the bacteria. Objective: Finding correlation of storage period with coliform bacteria amount ready-to-drink milk based on Indonesian National Standard (SNI). Method: The study was an analytical observation with serial sampling at first and sixth hour after the milk produced. Sample to be obtained was 30 samples taken at 07.00 and 12.00 o’clock. Examination using the presumptive test to get Most Probable Number score using Lactose broth media. Continued with comparing the score with National Standard of Indonesia (10 MPN per 100mL maximum) and grouped as suitable and unsuitable to standard. Result: The SNI test showed that 8 samples changed from suitable to unsuitable, 12 samples remained suitable, 9 samples remained unsuitable and 1 sample changed from suitable to unsuitable. Conclusion: There is no correlation between storage period with coliform bacteria amount ready-to-drink milk based on SNI. Keyword: Presumptive test, ready to drink milk, Most Probable Number (MPN)